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Crunchy Black Bean Tacos Vegetarian Recipe

This Crunchy Black Bean Tacos Vegetarian Recipe features crispy taco shells filled with bold, spiced black beans and topped with fresh, vibrant toppings. It’s an easy, protein-rich vegetarian taco recipe perfect for quick weeknight dinners or meatless meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 280 kcal

Ingredients
  

For the Black Bean Filling

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 jalapeno finely chopped (optional)
  • 2 cans 15 oz each black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ –1 teaspoon chili powder
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon tomato paste
  • 2 tablespoons water or vegetable broth
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro chopped (optional)

For Crunchy Taco Shells

  • 8 small corn tortillas
  • Oil for frying or brushing depending on method

Optional Toppings

  • Shredded cabbage or lettuce
  • Pickled red onions
  • Avocado slices or avocado crema
  • Crumbled feta or cotija cheese
  • Fresh cilantro
  • Lime wedges
  • Salsa or hot sauce

Instructions
 

  • Heat olive oil in a skillet over medium heat. Add chopped onion and saute for 5–7 minutes until soft and lightly golden.
  • Add garlic and jalapeno. Cook for 30 seconds until fragrant.
  • Stir in cumin, smoked paprika, chili powder, salt, and pepper. Toast spices briefly.
  • Add black beans, tomato paste, and water or broth. Stir well and simmer for 3–5 minutes.
  • Lightly mash some of the beans to create a thick, textured filling.
  • Remove from heat and stir in lime juice and cilantro. Adjust seasoning if needed.
  • Prepare taco shells:
  • Fry: Fry tortillas in hot oil until crisp and fold into taco shape.
  • Bake: Brush tortillas with oil and bake at 425°F (220°C) for 8–12 minutes until crispy.
  • Air Fry: Air fry at 400°F (200°C) for 4–6 minutes until crunchy.
  • Fill each crunchy shell with warm black bean filling.
  • Add desired toppings and serve immediately.

Notes

  • For extra flavour, add roasted corn or diced bell peppers to the bean filling.
  • Make it vegan by skipping cheese or using dairy-free alternatives.
  • Store leftover black bean filling in an airtight container in the refrigerator for up to 4 days.
  • Taco shells are best prepared fresh to maintain crunch.
  • This filling also works well in burrito bowls, quesadillas, or tostadas.